One of the best things about going to Chinese restaurants is that they serve dessert after your meal. This doesn’t always happen at every Chinese restaurant we go to, but the dessert they serve at a couple of the restaurants that my family and I have been going to since forever ago is pretty darn good. Not to mention that this particular dessert brings back a lot of memories for me because my grandmother makes this (per my sister’s request) every time we go back to Taiwan. And, who knew it was so simple to make?
- 1 cup dry tapioca balls
- 1 medium size taro
- 2 cans coconut milk
- 1 can water
- 1/2 cup sugar
Cook the tapioca according to package instructions. Drain and set aside.
Chop taro into about 1 cm cubes.
Simmer coconut milk and water in a pot. (Note: if the consistency of your soup is too thick, you can add more water.)
Add taro and sugar, stirring occasionally until taro is soft.
Mix tapioca back into coconut milk mixture.
Serve hot or cold.
These tapioca balls are a bit larger than the ones normally used for this recipe, but hey, they taste just as amazing! You can sprinkle some sugar over the tapioca after they’re done cooking and you’ve drained them.
Make sure to stir so that the milk doesn’t burn!
And tadaaa!! The final product. Short and simple recipe, and definitely a crowd pleaser.
Bon appétit! ♥